Okay, these are WOW! If you love nut butter + chocolate combo, you need to try these. I almost make them weekly. This is one of my husbands requested dessert. It can be made paleo, whole 30, and vegan.
Reese’s Cup (Filling)
* 1/2 c of creamy peanut butter
* 2 tbsp of manuka honey
* 2 tbsp of coconut oil
* 5 tbsp of almond flour or coconut flour
* A pinch of sea salt (if PB is unsalted)
* 1 c of chocolate chips
* 1.5 tbsp of vanilla bean ghee (or coconut oil)
What to do: Grab two separate bowls out. One for the filling + for the coating. Start with the filling. Melt the ghee or coconut oil. Then add everything to the bowl. Mix till it’s fully combined. Set aside, and make your chocolate. Place the chocolate chips and ghee (or coconut oil) on low in a medium sized pan. Make sure to stir frequently and to not overcook. You don’t want burnt chocolate. Place a tbsp of chocolate sauce on muffin holders. Then place it in the freezer for 5 minutes. Once it has hardened, take it out and place the filling on the chocolate. Pour the chocolate on the filling and repeat. Freeze again for 5-10 minutes. You can top it with salt if you want. Then place in a covered container in the freezer. Let it thaw out for a minute or two before eating!